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Rhubarbaria: Recipes for Rhubarb (English Kitchen) Paperback – 1 Dec 2008


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Product details

  • Paperback: 128 pages
  • Publisher: Prospect Books (1 Dec 2008)
  • Language: English
  • ISBN-10: 1903018617
  • ISBN-13: 978-1903018613
  • Product Dimensions: 1.3 x 14.6 x 18.4 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: 293,998 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description

About the Author

Mary Prior is by profession an historian who lives in Oxford. Previously she has written a history of the canal-dwellers in Oxford over the last two centuries. This is her first cookery book.

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12 of 12 people found the following review helpful By Wil Andersen TOP 1000 REVIEWER on 20 Jan 2010
Format: Paperback Verified Purchase
I share the previous reviewer's views. This is a much needed book for those of us who like rhubarb and are confronted with a massive crop from the allotment (and buy it imported I am slightly embarrassed to say for the rest of the year). Nine chapters ( 144 pages) with headings such as Rhubarb and Meat, Rhubarb Soups, Puddings, Jams and Chutneys give a sense of the structure. Also a very interesting first section on the history of rhubarb in Britain. All presented in a very personal and appealing way.

No illustrations but a nice piece of book production from Prospect Press - stiff card covers with flaps and the text appealingly presented. Typeset by Tom Jaine I see. In The English Kitchen series - which I was previously unaware of and will now research.
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21 of 23 people found the following review helpful By K. Fraser on 20 Aug 2009
Format: Paperback
A book on rhubarb was much-needed and this fills the gap beautifully. It explores the history of this delicious and under-appreciated vegetable (the author is a historian) but it also presents some great recipes, clearly described and wildly varied. It is small, beautifully packaged, and the green and pink colouring is lovely - it's therefore an excellent book for a present too. Although part of the 'English Kitchen' series, it is heavily influenced by the author's summer home in the Shetland Isles. Rhubarb is particulary appreciated here, as it is an indestructible plant which stands up to the wild weather. I very much recommend this book.
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1 of 1 people found the following review helpful By Mrs. H. V. Minor VINE VOICE on 29 April 2012
Format: Paperback Verified Purchase
This little book contains all that you ever wished to know about rhubarb - and then some! For most of us, rhubarb is confined to rhubarb crumble, rhubarb fool and stewed rhubarb with custard and I'm willing to bet that the majority of us don't ever eat rhubarb in savoury dishes. This book will open your eyes to rhubarb with meat, fish (particularly good with strongly flavoured, oily fish as the tartness of the rhubarb will cut through the oiliness of the fish), on its own as a vegetable (Spinach with Rhubarb and Dill, anyone?) and then the rest - cakes, ices, jams, chutneys and drinks. I'm going to try out "Chicken and Rhubarb" (pg 45) in which chicken is enlivened (and doesn't chicken sometimes need enlivening?) with rhubarb, fresh grated ginger, lemon or lime and onions - yum! And, if you happen to live in The Faeroes or in Iceland, you can enjoy "Roast Puffin and Rhubarb Jam" - I shall never look at puffins in the same way again . . . Do buy this book, all you foodies out there. It's an essential part of your foodie education :-)
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2 of 2 people found the following review helpful By Amazon Customer on 24 Feb 2013
Format: Paperback
I love this book. There's a fascinating variety of recipes but even better lots, and lots, of information. History, stories, and provenance for the recipes which are as interesting as the recipes themselves all add up to something really special as well as useful.
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6 of 9 people found the following review helpful By kiki on 16 Jun 2010
Format: Paperback
As a huge rhubarb fan I was really looking forward to discovering new ways of using it, however, the savoury dishes in the book just don't transcribe into tasty meals. As alluring as the idea of 'Rhubarbia' is I'm afraid I'll be relegating my experiments to the sweet dishes again.
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